Japanese-style Pak Choi omelette
This Japanese style Pak Choi omelette can be served as a light meal for lunch/brunch or cut into snacks (for parties, picnics, lunch-box etc). It’s a bit spicy so go easy with the chilli if you don’t like the heat (or remove the veins and seeds). It’s dairy and gluten-free, vegetarian and yummy – so perfect as party nibbles or appetiser at a dinner party.
Ingredients
Method
- Cut the cucumber in half vertically. Scoop out the soft part, then cut the hard flesh into half moon shapes. Put these in a bowl and drizzle with the sesame oil, rice vinegar and soy sauce. Add the sesame seeds and toss.
- In a medium bowl, lightly whisk the eggs with the soy sauce and sesame oil. Set aside.
- Finely chop half of the chilli – thinly slice the other half into rings. Add the sliced chilli to the relish and toss.
- Cut the spring onions into tiny bits ( including the green part). Stir a handful of it into the relish, put the rest into a frying pan.
- Roughly slice the pak choi then add to the pan. Add the chopped chilli & sesame seeds, pour over the oil, then heat it up gently and stir-fry for 5 -8 minutes until soft.
- Pour over the egg mixture, letting it spread out evenly. Put a lid on, and gently steam over low heat for about 8 minutes until the top has set.
- If you want it to be a frittata, heat the grill or oven and brown the top.
- Serve warm with the relish scattered on top, drizzled with soy sauce.
- Or let it cool and slice it into wedges or bite-sized cubes and serve with the relish on the side.